My Favorite Sweet Treat for the Summer
Have you seen the many boxes and baskets of fresh strawberries lately?? They’re everywhere! And it’s amazing. When it’s strawberry season, anytime I’m grocery shopping I feel the need to buy a basket because the season doesn’t last long, and I want to take advantage of it!
What, you may ask, do I do with all these berries?? Add them to cereal, eat them as a snack, bake them into muffins, the options are endless. My favorite, though, is making ice cream with these deliciously sweet berries.
Strawberry ice cream is one of my favorite treats, especially in the summertime when the weather’s warm and you want something to cool you down (it probably doesn’t do that, but it tastes great!). The thing about traditional ice cream is, it’s super sweet and loaded in refined sugars, making it more of a special occasion treat than something I should eat all the time (which is how often I want it).
Below, I’m sharing a recipe with you that uses no refined sugars or dairy, just fruits and almond milk! This recipe for strawberry ice cream uses bananas in place of cream and whole milk, and you’d never be able to tell the difference! Sweetened with dates and juicy, ripe strawberries– I can’t get enough of it!
Check out my recipe below for Homemade Strawberry Icecream. BONUS: it takes 5 minutes! No church required 🙂
No-Church Strawberry Ice cream
When making this recipe, I use unsweetened almond milk (what I usually have on hand) and use dates to sweeten the ice cream. I soak my dates in hot water for a couple of minutes to help the blending process. Medjool dates are the sweetest, but every grocery store doesn’t carry them. Whatever kind of dates you have is fine, but you may need to adjust your date ratio (add one or two more) depending on which type you use.
The trick to this icecream is adding just enough almond milk to allow the mixture to completely blend, but not too much that you turn it into a milkshake. Add the almond milk slowly, stirring your mixture often, to make sure you achieve the icecream texture you’re looking for.
To freeze strawberries: rinse strawberries (ripe and in season are the best– buy now! In SC) and pat them dry. Using a paring knife, cut off the stem and any bad spots. Add your prepared strawberries to a ziploc bag. Try to get as much air out of the bag as possible, and arrange your berries that they’re all in one layer lying flat (they’ll freeze fastest this way). Freeze overnight or for 12 hours.
To freeze bananas: Ripe bananas (ones with some brown spots) are the sweetest; freeze these. Perfect for when you have some on the counter that you didn’t eat in time! Peel the bananas then break them into chunks. Add banana chunks to a ziploc bag, freezing the same way you would strawberries (above).
No-Churn Strawberry Ice cream
1 cup frozen strawberries
2 cups frozen banana chunks
¼-½ cup almond milk (unsweetened)
1 tsp vanilla extract
2 dates, soaked in hot water (I use Medjool or Deglet Noir)
Add the strawberries, banana chunks, vanilla extract and dates to a blender or food processor. Add a splash of almond milk (NOT all of it). Blend the ingredients, adding almond milk slowly, as needed. Stir your mixture to break up any clumps– you don’t want to bite into a frozen berry or banana! Once you’ve reached the desired consistency, serve and enjoy! I find the whole process to take about five minutes.